This orange nut bread is a classic quick bread flavored with fresh orange peel and juice.
With nuts and raisins (or dates), it bakes into a bright, old-fashioned loaf that’s perfect for breakfast, snacks, or sharing.
For the best orange flavor, remove most of the white membrane from the peel so the loaf stays sweet, not bitter.
🍊 Orange Nut Bread
A fragrant, citrus-infused quick bread packed with raisins or dates and crunchy nuts. Perfect for breakfast or afternoon tea.
Citrus Liquid: Squeeze orange juice into an 8-oz cup; add boiling water to fill. Chop peel (membrane removed) and fruit/dates coarsely; stir into the orange liquid.
Batter: Stir in shortening, vanilla, and egg. Add sifted dry ingredients and sugar; mix well. Fold in nuts.
Bake: Bake ~1 hour until a tester comes out clean. Cool before slicing.
Orange Nut Bread FAQ
Why use both orange peel and orange juice?
The peel adds concentrated orange aroma, while the juice adds bright citrus flavor and moisture to the loaf.
Can I use raisins or dates?
Yes. This recipe works well with either raisins or chopped dates—use whichever you prefer.
What nuts work best in orange nut bread?
Walnuts and pecans are classic choices, but any chopped nuts you like will work.
How do I know when the bread is done?
The loaf is done when a toothpick inserted near the center comes out clean (or with just a few moist crumbs).
How should I store orange nut bread?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.
